The steamed red carp is very simple to make, and the ingredients are very few, but it is extremely delicious to make. The main thing is: red carp, ginger, onion, salt, monosodium glutamate, camellia oil.

Step one: red carp gill digging, gutted, washed and drained;

Step two: in the fish body on both sides of the gravel diagonal flower knife, sheng into the bowl sprinkle salt, dry potato flour wipe the body of the fish;

Step three: the marinated red carp into the plate, mushrooms in the fish, scooped into the cooked lard, put on the scallion, ginger, on the cage on a high flame steaming

Step four: steam to about 15 minutes, until the fish eyes protruding, then the eyes of the fish to the bottom of the plate, the mushroom in the fish, scooped into cooked lard, put on the onion, ginger, steamed in a cage with high fire

Step four: steam to about 15 minutes, to the fish eye protruding is cooked, pay attention to eat before the first white onion, ginger pieces to pick apart

Red carp, especially the mouth is a rare meal in the treasures, and steaming, not only to maintain the unique flavor of the original red carp juice, there is for the banquet to add a peaceful and festive atmosphere. If the table on the end of a colorful steamed red carp, not only bright, but also can make people appetite.

The steamed red carp is not only a delicious dish, but also contains the cultural connotations of "year-round profit", "red-hot and festive" and "good luck", which is very popular among the Hakka people. Hakka people's favorite.